Classic Shepherd’s Pie
With so many affordable options—such as russet potatoes, ground beef and frozen vegetables—Schnucks-brand items let you take full advantage of our Great Low Prices! This comfort classic utilizes plenty of flavorful, cost-effective ingredients and comes together in under an hour, making it a true autumn weeknight winner!
50 mins
4 Serving(s)
Ingredients
- 2 large Schnucks russet potatoes, peeled and coarsely chopped
- 6 tbsp. Schnucks salted butter
- 1/3 cup Schnucks 2% milk
- 1/4 cup Schnucks sour cream
- 1 tbsp. Schnucks vegetable oil
- 1 lb. Schnucks 80/20 ground beef
- 1 medium yellow onion, diced
- 1 tbsp. Gold Medal flour
- 2 tbsp. tomato paste
- 1 Schnucks beef bouillon cube
- 1/2 tsp. dried thyme leaves
- 1 (12 oz.) bag Schnucks freshly frozen mixed vegetables, thawed
- chopped fresh parsley and/or thyme leaves, to serve (if desired)
Instructions
- Preheat oven to 375 degrees. In a large pot of boiling water, cook potatoes 10–15 minutes or until fork tender; drain. Add butter, milk and sour cream; mash until smooth. Season with salt and pepper, if desired. Set aside and cover to keep warm.
- Meanwhile, heat oil in a large skillet over medium-high. Add beef and sauté 6–8 minutes or until cooked through, chopping into small pieces with a spatula or spoon. Add onion and continue to cook, stirring occasionally, 3–4 minutes or until softened. Add flour and cook 1 minute more, stirring constantly.
- Add 1 cup water, tomato paste, bouillon cube and thyme to beef mixture. Bring to a boil and cook 3–4 minutes or until thickened, stirring frequently. Remove from heat and stir in mixed vegetables.
- Transfer beef mixture to a 9-inch round baking dish and spread potatoes over top. Bake 30–35 minutes or until potatoes are lightly browned. Serve topped with parsley, if using.
Nutrition Facts
733 Calories Per ServingFat: 48gSaturated Fat: 22gCholesterol: 135mgSodium: 484mgCarbohydrates: 51gFiber: 8gSugars: 4gProtein: 28gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe